-
1
Squeeze juice from 2 lemon halves into large bowl; add lemon halves.
-
2
Fill bowl with water.
-
3
Cut stem off 1 artichoke.
-
4
Starting at base, bend leaves back and snap off where they break naturally; continue until all tough outer leaves have been removed, leaving cone of tender pale green leaves.
-
5
Using small sharp knife, trim outside edge of base until smooth and no dark green areas remain.
-
6
Rub trimmed edge with 1 of remaining lemon halves.
-
7
Cut artichoke lengthwise into quarters.
-
8
Rub cut sides of quarters with lemon.
-
9
Using small knife, cut out choke and small purple-tipped leaves from 1 quarter.
-
10
Rub cut areas with lemon.
-
11
Trim top leaves, leaving artichoke quarter about 2 inches long.
-
12
Cut quarter into 2 wedges.
-
13
Place wedges into lemon water.
-
14
Repeat with remaining artichokes.
-
15
Bring remaining ingredients to boil in heavy large pot (do not use aluminum or cast iron).
-
16
Drain artichokes; add to pot.
-
17
Return to boil.
-
18
Reduce heat to medium-low; simmer until artichokes are tender, about 20 minutes.
-
19
Using slotted spoon, transfer artichokes to medium bowl.
-
20
Reserve 1 cup cooking liquid in small bowl.
-
21
Place potatoes, salt, bay leaf, 1/2 teaspoon mustard seeds and celery seeds in large saucepan.
-
22
Pour in enough cold water to cover potatoes generously.
-
23
Boil until potatoes are tender, about 20 minutes.
-
24
Drain.
-
25
Cool 15 minutes; peel.
-
26
Stir saffron in heavy large in heavy large pot over medium-low heat until fragrant, about 2 minutes.
-
27
Add reserved 1 cup cooking liquid; bring to simmer.
-
28
Add artichokes, potatoes, mussels, shallots, butter and 3/4 teaspoon mustard seeds.
-
29
Bring to boil.
-
30
Cover pot; cook until mussels open and potatoes are golden, about 8 minutes.
-
31
(Discard any unopened mussels.)
-
32
Mix in green onions.
-
33
Season with salt and pepper.
-
34
Divide stew among 6 shallow soup bowls.
-
35
Sprinkle with chives and serve.
